Most lentils sold in France are small, flat and green, with the tiny lentils of Le Puy the most prized variety. The rustic legumes are prepared in a variety of ways: tossed while still warm with a mustard-flavored vinaigrette, dressed with truffle shavings for serving alongside duck or grilled salmon, or combined with onion and other aromatics for a cold-weather soup. Or, they might be fashioned into a full meal by simmering them with sausages, such as saucisses de Toulouse, petit sale (lightly cured pork), rabbit or partridge. These lentils are delicious served warm with duck confit or roasted pork tenderloin (see related recipes at left).

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